Tomato Bacon Jam

Tomato Bacon Jam is the perfect way to use up fresh summer tomatoes! This tomato jam is sweet and savory and absolutely fantastic on sandwiches, biscuits, crackers, and more!

4.5 from 94 votes

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: 16 servings

Calories: 149kcal

Ingredients

1 lb. bacon
1 yellow onion (chopped)
1.5 lbs tomatoes (I used a mix of cherry and roma, chopped)
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup brown sugar
2 Tablespoons white sugar
1 teaspoon salt
1 teaspoon ground mustard
1 Tablespoon apple cider vinegar
Dash cayenne pepper

Instructions

Fry bacon in a deep skillet or Dutch Oven over medium heat until crispy. Use tongs to remove the bacon from the skillet and place on a paper towel lined plate to drain.
Drain all but 2 Tablespoons of the bacon grease. Add the chopped onion to the skillet, making sure to scrape off any brown bits from the bottom of the pan. Cook onion until translucent, 7-9 minutes.
Crumble the bacon and add it back to the skillet along with the remaining ingredients. Stir everything together. Increase the heat to medium high and bring to a gentle boil, then reduce heat and simmer mixture for 45-60 minutes, stirring occasionally, until very little liquid remains and the mixture is thickened. I stir every 10 minutes or so in the beginning, and every 5 minutes during the last 15 minutes of cooking.
Serve warm or cold.

Notes

Leftover jam should be cooled and stored in a sealed container in the fridge. It will stay good in the fridge for 7-10 days.
You can put this stuff on everything: waffles, biscuits, crackers, egg sandwiches, grilled cheese, mac and cheese, a spoon.

Equipment

Le Creuset Enameled Cast-Iron 7 Quart Dutch Oven

Course Condiments & Sauces

Cuisine American

Keyword tomato bacon jam

Nutrition